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Identification of volatile aroma compounds in processed cheese analogues based on different types of fat

Eva Vítová, Blanka Loupancová, Kateřina Sklenářová, Radka Divišová, and František Buňka

Faculty of Chemistry, Brno University of Technology, Purkyňova 118, 612 00 Brno, Czech Republic

 

E-mail: evavitova@post.cz

Abstract: The simple and rapid solid-phase micro-extraction method using gas chromatography was used for the identification and quantification of volatile aroma compounds in various types of processed cheese analogues produced from different types of fat (butter, butter oil, coconut oil, palm oil, and sunflower oil). In total, 31 organic compounds belonging to five chemical groups were identified, with the alcohols and fatty acids quantitatively predominant. The contents of the aroma compounds (the so-called aroma profiles) of the analogues and corresponding fats used as raw materials were compared. Significant differences (p < 0.05) were found between samples. The highest total content of aroma compounds was found in coconut oil analogue ((547.30 ± 9.82) mg kg−1), the lowest in palm oil analogue ((372.01 ± 16.16) mg kg−1). The concentrations of aroma compounds in fats were substantially lower (p < 0.05) than in analogues. Hence, the largest number of aroma analogues came from Edam cheese used for production as a protein source.

Keywords: cheese analogues – fat – aroma compounds – solid-phase micro-extraction – GC-FID – GC-MS

Full paper is available at www.springerlink.com.

DOI: 10.2478/s11696-012-0181-z

 

Chemical Papers 66 (10) 907–913 (2012)

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